CN103169032B - Novel dish containing fresh figs - Google Patents
Novel dish containing fresh figs Download PDFInfo
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- CN103169032B CN103169032B CN201310112535.3A CN201310112535A CN103169032B CN 103169032 B CN103169032 B CN 103169032B CN 201310112535 A CN201310112535 A CN 201310112535A CN 103169032 B CN103169032 B CN 103169032B
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Abstract
The invention discloses a dish containing fresh figs, which is characterized in that the fresh figs are used as the main raw materials of a soup base; and the dish is prepared by pre-making the fresh figs with ingredients and clear water into the soup base, and adding meat to cook thoroughly, or adding meat into the soup base and rinsing and boiling thoroughly in a hot-pot manner, or cooking the fresh figs together with meat, ingredients and clear water. According to the dish, protein and fat in meat can be decomposed by protease and lipase in figs; protein digestion and nutrition absorption of human bodies can be assisted; the gout phenomenon easily caused by too-high purine existing in the traditional hot-pot can be avoided; little or no other seasoning is added in the dish disclosed by the invention; fresh food materials can be utilized maximally; original taste and flavor of the food materials are ensured; the best freshness, mouth feel and nutritional value are obtained; furthermore, the making method is simple; and the novel dish containing fresh figs disclosed by the invention conforms to modern healthy diet trend.
Description
Technical field
The present invention relates to a kind of cuisine, particularly a kind of new cuisine containing fresh fig, belongs to cooking skill field.
Background technology
People often prefer this diet style that better can keep food delicate flavour of blocked shot in the winter time, also often like the food materials such as the seafood of delicious flavour, meat, pluck when edible chafing dish.But the seafood of the overwhelming majority, meat and pluck all belong to high purine food, therefore, in chafing dish, purine content is high, and purine substance contained in chafing dish meat soup will exceed 30 times especially than normal diet.The food materials that in a large amount of feed chafing dish, purine-containing content is high easily cause purine metabolism product uric acid in body to raise, the gouty acute arthritis recurrent exerbation, tophaceous deposition, tophaceous chornic arthritis and the joint deformity that cause gout and cause thus, often involving kidney causes arteriosclerotic kidney and uric acid kidney stones to be formed, and is detrimental to health.
Along with the raising of people's living standard, and the concern to health diet, in diet, many fresh cuisines continue to bring out, people are more exquisite is used for culinary art with fresh, natural food materials, and to obtain the most original nutritive value and health reassurance, fig is exactly wherein a kind of.Fig has another name called born son, Wen Xianguo, close fruit, diverseleaf fig fruit etc., is a kind of food being rich in nutritive value.Containing abundant amino acid in fig, have been found that 18 kinds at present, not only because 8 seed amino acids that human body is necessary all have and show higher value, and especially the highest with aspartic acid content, to anti-leukocythemia and regaining one's strength, dispelling fatigue has good effect; Fig contains arabinose and galactolipin, has certain effect to anti-ageing; Fig contains multivitamin, particularly containing more carrotene, simultaneously containing having inorganic elemental composition to human body is useful in a large number, has good action to enhancing body health and anti-cancer ability; Containing abundant enzyme in fig, there is aid digestion, appetitive good result, fat enzyme, hydrolase etc. wherein have the function reducing blood fat Sum decomposition blood fat, fat can be reduced in endovascular deposition, and then play effect that is hypotensive, prevention coronary heart disease, protease in fig can decompose the protein in meat very well, penetration enhancement and mediating; Fig is rich in food fiber, number of chemical material can be adsorbed after pectin wherein and hemicellulose imbibition, various harmful substance in enteron aisle is made to be adsorbed discharge, purification enteron aisle, promote that useful mushroom is in the breeding of enteron aisle, can play and suppress blood sugar to rise, maintain normal cholesterol content, get rid of the effect of carcinogen; Containing psoralen, Buddhist mandarin orange lactone isoreactivity composition in the serum of fig immature fruit, a kind of aromatic substance benzaldehyde can be extracted in the fruit juice of its ripening fruits, the two all has cancer-resisting, strengthens the effect of body resistance against diseases, the generation of kinds cancer can be prevented, delay the development of transplantability gland cancer, lymphosarcoma, impel it to degenerate, and can not murder by poisoning be produced to normal cell.
At present, the usage that fig is comparatively common be for direct as food materials for auxiliary Baoshang, cook congee, make tea, herbal cuisine, make the various casual health drinks such as fig dry fruit, fruit juice or one of the primary raw material as pharmaceutical preparation, other health-care preparations.Making fig pig's feet soup for comparatively common in food materials as fig and pig's feet adapted, can fill blood, lower milk, can be used for insufficiency of vital energy and blood in postpartum, agalactosis; Fig and polished rice are cooked congee, and energy tonifying spleen benefit stomach, moistening lung and nourishing throat, relaxes bowel.The contained peptic effect of enzyme, has the effect of laxative; Fig and lean meat, chicken, add that other food materials boil lean meat soup, chicken soup, has and promote that appetite and antibechic stop effect of phlegm, fresh and sweet moistening lung, clearing heat for detumescence.Have no and utilize fresh fig at the report for cuisine in chafing dish.
Summary of the invention
The object of the present invention is to provide a kind of new cuisine containing fresh fig, fresh fig be used in the eating method of chafing dish, with overcome that edible traditional chafing dish cuisine exists easily cause eater's purine too high, nondigestible, the problem such as to mediate.
The technical solution adopted in the present invention is: a kind of new cuisine containing fresh fig is using fresh fig as the primary raw material at the bottom of soup, its making is made in advance after at the bottom of soup fresh fig and batching, clear water, add meat again to boil or meat added at the bottom of soup rinse in the mode of chafing dish and boil to ripe rear edible, or fresh fig and meat, batching, clear water are jointly cooked and formed; Described batching is the one in fresh cordyceps flower, wheat, dry fig coring, dry radix fici simplicissimae.
Described fresh fig is fresh completely well-done fig.
Spiceleaf, tsaoko, anise, Chinese prickly ash can also be added in described batching.
The preparation method of described cuisine is following steps:
(1) by fresh fig 500-750 gram, clean, cutting opening, then with the fresh cordyceps flower 50-100 gram cleaned, puts into the pot that 6 liters of clear water are housed, jointly boils 20-35 minute, make at the bottom of soup; Fresh live chickens are slaughtered, its unhairing is cleaned, removed internal organ, the chicken nugget be cut into small pieces;
(2) chicken nugget be cut into small pieces is placed at the bottom of the soup that step (1) makes, continues to boil to boiling 15-18 minute, i.e. edible.
The preparation method of described cuisine also can adopt following steps: by fresh fig 500-600 gram, clean, cutting opening, dry fig coring 50-80 gram or the dry radix fici simplicissimae 50-80 gram cleaned, add clear water 5-6 liter, jointly boil and be made in advance at the bottom of soup for 20-35 minute, then, in the mode of chafing dish, after fresh beef is cut into slices, boil rinsing during dried beef slices is at the bottom of soup to ripe rear edible.
The preparation method of described cuisine also can adopt following steps:
(1) by fresh fig 250-350 gram, clean, cutting opening, dry fig coring 50-80 gram or dry radix fici simplicissimae 50-80 gram is cleaned;
(2) mutton 1500-2500 gram is got, water outlet is fried to vegetable oil with dry fig coring 50-80 gram or dry radix fici simplicissimae 50-80 gram, then add clear water 6-8 liter, step (1) is handled well fresh fig 250-350 gram, spiceleaf 4, tsaoko 2, anistree 1,5 grams, Chinese prickly ash, slow fire cooks 40-60 minute.
Above-mentioned cuisine is when edible, and the thick broad-bean sauce can being stained with Chao-Shan Area eats jointly.
The preparation method of described cuisine also can adopt following steps:
(1) by fresh fig 500-750 gram, clean, cutting opening, stand-by;
(2) get a fresh crucian of body weight 500g, clean, remove fish scale, remove internal organ, in hot pot, pour 20-30 gram of vegetable oil into, crucian is decocted to ripe, in pot, add 6 liters of clear water, fresh fig that wheat 500-700 gram, step (1) are handled well, slow fire boils 60-70 minute, makes at the bottom of soup;
(3) separately get fresh fish sheet, be placed at the bottom of the soup that step (2) makes, rinse and boil to i.e. edible after ripe.
Above-mentioned cuisine is when edible, and need dip material edible, the way of dipping in material is: get 5-8cm onion parts, is cut into green onion silk, mixes thoroughly with pure peanut oil 5-10ml, Steamed fish soy sauce 10-30ml.
Compared with prior art, the present invention has following beneficial effect:
(1) fig taste is sweet, property is put down, energy tonifying spleen benefit stomach, moistening lung and nourishing throat, relax bowel, be of high nutritive value, also there is medical value, indigestion can be cured mainly for dietotherapy, do not feel like eating, cough due to yin deficiency, dry cough without phlegm, the diseases such as sore-throat, repair immunity, using fresh fig as one of primary raw material in cuisine of the present invention, it is the natural characteristic that make use of fig, containing rich in protein catabolic enzyme in fig, lipase, the enzyme such as amylase and oxidizing ferment, particularly protein decomposition enzyme wherein, lipase, when the culinary art for meat protein, there is assist digestion decomposing protein, the effect of fat,
(2) contained in fig in the present invention protease, lipase decompose the protein in chicken, the flesh of fish, fat in the manufacturing process of cuisine, the digestion of human body to protein and the absorption to nutrition can be promoted, turn avoid the too high generation easily causing gout phenomenon of purine that having indigestion, indigestion and edible traditional chafing dish exist; And containing the nutritional labeling that various trace elements, amino acid, vitamin etc. are abundant in fig, also give effect of cuisine health care of the present invention;
(3) the adding also to have meat food materials and propose fresh effect of fig, without the need to additionally adding salt, green onion, ginger, garlic, other flavorings of wet goods at the bottom of the soup of cuisine of the present invention, can at utmost utilize fresh food materials, ensure that the genuineness of food materials, obtain best freshness and mouthfeel; Cuisine preparation method of the present invention is simple, meets the trend of modern's health diet.
Detailed description of the invention
Explain the present invention further below in conjunction with embodiment, but embodiment does not limit in any form to the present invention.
Embodiment 1 prepares cuisine of the present invention according to the following steps:
(1) get fresh fig 500 grams, clean, cutting opening, then with the fresh cordyceps flower 50 grams cleaned, put into the pot that 6 liters of clear water are housed, jointly boil 20 minutes, make at the bottom of soup;
(2) fresh live chickens are slaughtered, its unhairing is cleaned, removed internal organ, the chicken nugget be cut into small pieces;
(3) chicken nugget be cut into small pieces is placed at the bottom of the soup that step (1) makes, continues to boil to boiling after 15 minutes, i.e. edible.
Embodiment 2 prepares cuisine of the present invention according to the following steps:
(1) get fresh fig 750 grams, clean, cutting opening, then with the fresh cordyceps flower 100 grams cleaned, put into the pot that 6 liters of clear water are housed, jointly boil 35 minutes, make at the bottom of soup;
(2) fresh live chickens are slaughtered, its unhairing is cleaned, removed internal organ, the chicken nugget be cut into small pieces;
(3) chicken nugget be cut into small pieces is placed at the bottom of the soup that step (1) makes, continues to boil to boiling after 18 minutes, i.e. edible.
Embodiment 3 prepares cuisine of the present invention according to the following steps:
(1) get fresh fig 1 jin, clean, cutting opening, then with the fresh cordyceps flower 80 grams cleaned, put into the pot that 6 liters of clear water are housed, jointly boil 30 minutes, make at the bottom of soup;
(2) fresh live chickens are slaughtered, its unhairing is cleaned, removed internal organ, the chicken nugget be cut into small pieces;
(3) chicken nugget be cut into small pieces is placed at the bottom of the soup that step (1) makes, continues to boil to boiling after 15 minutes, i.e. edible.
Embodiment 4 prepares cuisine of the present invention according to the following steps:
(1) by fresh fig 500 grams, clean, cutting opening, stand-by;
(2) get a fresh crucian of body weight 500g, clean, remove fish scale, remove internal organ, in hot pot, pour 20 grams of vegetable oil into, crucian is decocted to ripe, in pot, add 6 liters of clear water, fresh fig that wheat 500 grams, step (1) are handled well, slow fire boils 60 minutes, makes at the bottom of soup;
(3) get one, fresh grass carp, clean, remove fish scale, remove internal organ, fish body is cut into pieces, the fresh fish sheet cut is placed at the bottom of the soup that step (2) makes, rinses and boil to ripe;
(4) material is dipped in making: get 5-8cm onion parts, be cut into green onion silk, mix thoroughly with pure peanut oil 5ml, Steamed fish soy sauce 10ml.
Embodiment 5 prepares cuisine of the present invention according to the following steps:
(1) by fresh fig 750 grams, clean, cutting opening, stand-by;
(2) get a fresh crucian of body weight 500g, clean, remove fish scale, remove internal organ, in hot pot, pour 30 grams of vegetable oil into, crucian is decocted to ripe, in pot, add 6 liters of clear water, fresh fig that wheat 700 grams, step (1) are handled well, slow fire boils 70 minutes, makes at the bottom of soup;
(3) get fresh crucian one, clean, remove fish scale, remove internal organ, fish body is cut into pieces, by the fresh fish sheet cut, rinse and boil to ripe;
(4) material is dipped in making: get 5-8cm onion parts, be cut into green onion silk, mix thoroughly with pure peanut oil 10ml, Steamed fish soy sauce 30ml.
Embodiment 6 prepares cuisine of the present invention according to the following steps:
Get fresh fig 500 grams to clean and cutting opening, clean, 5 liters, the clear water of dry fig coring 50, jointly be made in advance at the bottom of soup as boiling 20 minutes in pot, then, in the mode of chafing dish, after fresh beef is cut into slices, boil rinsing during dried beef slices is at the bottom of soup to ripe rear edible.
Embodiment 7 prepares cuisine of the present invention according to the following steps:
Get the clean also cutting opening of fresh fig 600 grams, dry radix fici simplicissimae 80 grams is cleaned, 6 liters, clear water, jointly be made in advance at the bottom of soup as boiling 35 minutes in pot, then, in the mode of chafing dish, after fresh beef is cut into slices, boil rinsing during dried beef slices is at the bottom of soup to ripe rear edible.
Embodiment 8 prepares cuisine of the present invention according to the following steps:
(1) by fresh fig 250 grams, clean, cutting opening, dry fig coring 50-gram is cleaned;
(2) 1500 grams, mutton is got, water outlet is fried to vegetable oil with dry fig coring 50 grams, then add 6 liters, clear water, fresh fig 250 grams that step (1) is handled well, spiceleaf 4, tsaoko 2, anistree 1,5 grams, Chinese prickly ash, slow fire cooks 40 minutes.
Above-mentioned cuisine is when edible, and the thick broad-bean sauce being stained with Chao-Shan Area eats jointly.
Embodiment 9 prepares cuisine of the present invention according to the following steps:
(1) by fresh fig 350 grams, clean, cutting opening, dry radix fici simplicissimae 80 grams is cleaned;
(2) get 1500 grams, mutton, be fried to water outlet with dry radix fici simplicissimae 80 grams with vegetable oil, then add 8 liters, clear water, fresh fig 350 grams that step (1) is handled well, spiceleaf 4, tsaoko 2, anistree 1,5 grams, Chinese prickly ash, slow fire cooks 60 minutes.
Above-mentioned cuisine is when edible, and the thick broad-bean sauce being stained with Chao-Shan Area eats jointly.
Claims (1)
1. the new cuisine containing fresh fig, is characterized in that: the preparation method of described cuisine
For following steps:
(1) by fresh fig 500-750 gram, clean, cutting opening, stand-by;
(2) get a fresh crucian of body weight 500g, clean, remove fish scale, remove internal organ, in hot pot, pour 20-30 gram of vegetable oil into, crucian is decocted to ripe, in pot, add 6 liters of clear water, fresh fig that wheat 500-700 gram, step (1) are handled well, slow fire boils 60-70 minute, makes at the bottom of soup;
(3) separately get fresh fish sheet, be placed at the bottom of the soup that step (2) makes, rinse and boil to i.e. edible after ripe;
Described cuisine is when edible, and need dip material edible, the way of dipping in material is: get 5-8cm onion parts, is cut into green onion silk, mixes thoroughly with pure peanut oil 5-10ml, Steamed fish soy sauce 10-30ml.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310112535.3A CN103169032B (en) | 2013-04-02 | 2013-04-02 | Novel dish containing fresh figs |
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| CN201310112535.3A CN103169032B (en) | 2013-04-02 | 2013-04-02 | Novel dish containing fresh figs |
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| CN103169032B true CN103169032B (en) | 2014-12-31 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187657A (en) * | 2014-08-21 | 2014-12-10 | 席安胜 | Diet therapy formula for product capable of treating esophagus cancer |
| CN105533477A (en) * | 2015-12-31 | 2016-05-04 | 广西大学 | Nouvelle cuisine of fresh-fig-containing bamboo-tube chicken |
| CN105533497A (en) * | 2015-12-31 | 2016-05-04 | 广西大学 | New fried fish dish with fresh fig flavor |
| CN107242507A (en) * | 2017-06-15 | 2017-10-13 | 重庆市擎宇林木培育有限公司 | A kind of formula of fig slaughterhouse and fig slaughterhouse dispensing bag |
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2013
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Non-Patent Citations (4)
| Title |
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| 新鲜无花果打鸡锅;老枪2799;《大洋社区网》;20120413;全文 * |
| 牛大力五指毛桃汤;美食杰;《美食杰网》;20110107;全文 * |
| 牛大力五指毛桃汤;钢铁组合;《百度百科网》;20120909;全文 * |
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